I don't want to be topic hog, but here is a great recipe that I have not tried, but want to ......... African Peanut-Potato Stew
Servings: 6-8
Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.
1 onion, chopped
2 jalapenos, seeded and finely chopped (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans chickpeas, drained and rinsed
1 pound green beans, cut in 1 inch pieces (fresh or frozen)
1 ½ cups vegetable broth
¼ cup natural peanut butter
1. In 6-quart pressure cooker, heat over medium heat until hot. Add onion, jalapenos, and 2 tbsp. water and cook about 8 minutes or until tender, stirring occasionally and adding water if needed. Stir in ginger, garlic, cumin, salt, cinnamon, crushed red pepper, and coriander, and cook 1 minute, stirring.
2. To onion mixture in pressure cooker, add tomatoes with their juice, sweet-potato chunks, chickpeas, broth, and peanut butter. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 5 minutes. Quick-release pressure as manufacturer directs.
3. Add green beans to pressure cooker. Return to heat and cook, covered, until beans are done, about 10 minutes. Or, return cooker to high pressure and cook for one minute. Quick-release pressure and add additional seasoning as needed.
Regular stove-top directions:
Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, salt, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, chickpeas, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.
Per serving: 358 Calories (kcal); 8g Total Fat; (18% calories from fat); 15g Protein; 61g Carbohydrate; 0mg Cholesterol; 203mg Sodium
Adapted from other recipes by Susan Voisin
back to fatfreevegan.comWhite Bean And Hominy Chili
Submitted by: Courtney
This is from Nava Atlas' site
www.vegkitchen.com. I thought it might go well with the recent interest in corn bread! Plus, it is nice and warming on these cold winter nights!!
6 to 8 servings
This offbeat chili is a pleasant introduction to whole hominy, if you've never tried it before. Hominy results from soaking corn kernels until the hulls come off. You'll find canned hominy shelved near other canned corn products on supermarket shelves.
1 large onion, chopped
2 cloves garlic, minced
1 medium red or green bell pepper, cut into short, narrow strips
2 medium sweet potatoes, peeled and diced
2 cups water
One 16-ounce can great northern beans, drained and rinsed
One 16-ounce can whole white hominy
One 16-ounce can salt-free diced tomatoes, undrained
1 cup frozen corn kernels, thawed
One 4-ounce can chopped mild green chilies,
or 1 to 2 chopped canned chipotle chilies in adobo sauce, more or less to taste (see Note)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro or parsley
Salt to taste
Dried hot red pepper flakes to taste, optional
Heat some water to sauté in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Stir in the bell pepper, sweet potatoes, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
Add the beans, hominy, tomatoes, corn, chilies, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first before adding any salt. You may not need any due to the canned beans and hominy. If desired, season with red pepper flakes if you are not using chipotles.
The stew should have the consistency of a thick chili--moist, but not soupy. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so, then heat through before serving.
NOTE: Using chipotle chilies will give this stew a smoky flavor, and will be spicier effect than if using mild green chilies
Vegan Split Pea Soup I
Submitted by: Deborah Sah
Rated: 4 out of 5 by 121 members Prep Time: 10 Minutes
Cook Time: 3 Hours Ready In: 3 Hours 10 Minutes
Yields: 10 servings
"Split peas and barley are cooked with garlic, onion, celery, carrots and potatoes in this meatless soup which is seasoned with basil and thyme."
INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
1/2 cup barley
1 1/2 teaspoons salt
7 1/2 cups water 3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
1/2 cup chopped parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black
pepper
DIRECTIONS:
1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.